CN112450346A - Preparation method of sugar-free Piteguo fermented juice - Google Patents
Preparation method of sugar-free Piteguo fermented juice Download PDFInfo
- Publication number
- CN112450346A CN112450346A CN202011519834.5A CN202011519834A CN112450346A CN 112450346 A CN112450346 A CN 112450346A CN 202011519834 A CN202011519834 A CN 202011519834A CN 112450346 A CN112450346 A CN 112450346A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- juice
- piteguo
- yeast
- sugar
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Apparatus Associated With Microorganisms And Enzymes (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A method for preparing sugar-free Piteguo fermented juice is characterized by that after the processes of raw material treatment, primary yeast fermentation and secondary lactobacillus casei fermentation treatment the sugar content of Piteguo raw juice is reduced from 13.7g/100mL to 0.119g/100mL, so that it can meet the national sugar-free food standard, and can meet the requirements of diabetic consumer groups for low-sugar or sugar-free beverage.
Description
Technical Field
The invention relates to the technical field of fruit juice food and processing thereof, in particular to sugar-free Piteguo fermented juice.
Technical Field
Piteguo original name Pisa fruit (local people are also called as ' sprout bread ', sour pear and pericarp fruit ') is a unique ancient tree species growing on foot of Taizi, has a planting history of more than 1000 years, is a local cultivated variety of Xinjiang pear system of Maloideae, Rosaceae, and is at the upper limit of distribution of pear plants, and has the characteristics of strong tree vigor, long tree age, low requirement on soil, preference for yin, moisture and cold, disease and insect resistance, strong adaptability and the like. Piteguo is sour and sweet in taste and warm in nature, contains rich protein, reducing sugar, crude fiber, vitamins (C, B1 and B2), tannic acid, amino acid, potassium, calcium, iron and other mineral elements necessary for human body, and is a good dietary therapy product for moistening lung and nourishing stomach, eliminating diarrhea and quenching thirst, softening blood vessels, dispelling the effects of alcohol and protecting liver in folk. At present, the main processing way of Piteguo is Piteguo juice, and the research mainly focuses on aspects of Piteguo juice beverage formula and nutrient components. For example, the formula of Piteguo juice beverage obtained by studying the ratio of raw juice to sweet sugar substitute is as follows: 30% of Piteguo juice, 5% of white granulated sugar, 0.1% of sodium cyclamate, 0.8% of caramel pigment, 0.8% of honey and 0.12% of citric acid. The optimal formula of the Piteguo, Luo Yan Pierre fruit juice beverage which is determined by taking Piteguo as a raw material comprises the following components: 30% of Piteguo juice, 6% of white granulated sugar, 0.8% of mountain flower honey, 0.10% of caramel pigment and 0.06% of citric acid. However, the Piteguo beverage prepared by the existing formula has higher sugar content and is not suitable for the group of diabetics.
The national GB 25080 standard stipulates that low-sugar foods are less than or equal to 5 g/100mL (liquid), and sugar-free foods or liquid-free foods are less than or equal to 0.5 g/100mL (liquid), and as the number of diabetic patients in China increases year by year, the demand of low-sugar fruit juice is on the rise. The most effective and simple method for reducing the sugar content of the fruit juice is to use microbial fermentation to consume the sugar substances in the fruit juice. Therefore, the development of low-sugar Piteguo fermented juice to meet the requirements of the consumption groups of patients with diabetes is urgent.
Disclosure of Invention
The invention provides a method for preparing sugar-free Piteguo fermented juice, which can meet the requirements of diabetic consumers on low-sugar or sugar-free beverages.
The technical scheme adopted by the invention is as follows:
a method for preparing sugar-free Piteguo fermented juice comprises the following steps:
(1) raw material treatment: sterilizing Piteguo raw juice with soluble solid content of 8 ° Brix at 121 deg.C for 20min, and cooling to room temperature;
(2) and (3) first fermentation: inoculating a compound bacterium solution with the mass ratio of Angel red wine yeast to Kehansen yeast being 1:1, wherein the amount of the compound bacterium solution is 1.0-2.0% of the mass of the fruit juice, and carrying out aerobic fermentation for 36-44 h at the temperature of 26-30 ℃;
(3) and (3) secondary fermentation: inoculating lactobacillus casei suspension with the amount of 4-6% of the fruit juice mass after yeast fermentation is finished, carrying out aerobic fermentation at 35-39 ℃ for 11-21h, and then heating the fermentation liquor to 60-65 ℃ for 25-30min for secondary sterilization;
(4) packaging: and (5) filling the fermented raw juice into an aluminum-plastic composite bag by using an aseptic filling machine and sealing the bag.
Advantageous effects or advantages of the invention
(1) 2 kinds of yeast with high sugar resistance and lactobacillus casei are selected, and the sugar content of the Piteguo raw juice is reduced from 13.7g/100mL to 0.119g/100mL by optimizing the yeast compounding proportion and the fermentation process conditions of the compound yeast and lactobacillus casei, thereby achieving the national sugar-free food standard.
(2) The selected probiotic lactobacillus casei can effectively reduce the alcohol content while fermenting to reduce blood sugar, and improve the flavor and the quality of the product.
(3) The sugar-free probiotics-containing Piteguo juice produced by two-stage fermentation is beneficial to health and has wide application.
Drawings
FIG. 1 is a single factor test chart (inoculum size) of the composite yeast of the present invention;
FIG. 2 is a graph of a single factor test of the composite yeast of the present invention (fermentation time);
FIG. 3 is a graph of a single factor test of the composite yeast of the present invention (fermentation temperature);
FIG. 4 is a graph of a single factor test of Lactobacillus casei (inoculum size) according to the invention;
FIG. 5 is a graph of a single factor test of Lactobacillus casei according to the invention (fermentation time);
FIG. 6 is a graph showing a single factor test (fermentation temperature) of Lactobacillus casei of the present invention.
Detailed Description
The invention is further illustrated by the following specific implementation procedures and formulation principles.
The principle of selecting strains in the secondary fermentation process is as follows:
yeast is a unicellular fungus that can survive both aerobic and anaerobic conditions and is a natural starter. The EMP pathway is the major glycolytic pathway of yeast and is also a common pathway for glucose to undergo aerobic or anaerobic metabolism. The saccharomycete can decompose sugar into carbon dioxide and water in the presence of oxygen; under anaerobic conditions, yeast breaks down sugars into alcohol and carbon dioxide. The types of yeasts are numerous, and since piteguo juice has high sugar content (12-14%), the selection of high-sugar-resistant yeasts for fermentation is important.
Lactic acid bacteria are important strains of traditional lactic acid fermented foods and have potential effects of improving body health. The main metabolites in the anaerobic fermentation process of lactic acid bacteria are acids and enzymes. After the fermentation of the microzyme is finished, lactobacillus is added for fermentation, and the ethanol and the produced carboxylic acid can react to generate ester substances and neutralize part of the ethanol produced by the fermentation of the microzyme. Simultaneously, the produced lactic acid, the produced extracellular polysaccharide and the produced ethyl acetate can increase the flavor and the mouthfeel of the product and are beneficial to health.
The Angel red wine yeast (Angel active dry yeast Co., Hubei, China) and the Kehansen pure saccharomyces cerevisiae (Chr. Hansen Holding A/S) adopted by the invention have the characteristics of high sugar resistance, acid resistance, high fermentation speed and the like. The adopted lactobacillus casei (China general microbiological preservation and management Committee, China general microbiological culture center, Strain number: 1.8727) belongs to probiotics, is suitable for low pH value conditions, can ferment fructose, galactose and glucose, cannot utilize melibiose, raffinose and xylose, cannot decompose arginine to produce ammonia, and the produced organic acids mainly comprise lactic acid, acetic acid, phenyllactic acid, propionic acid, malic acid and citric acid. The lactobacillus casei has good acid resistance and bile resistance, can reduce plasma cholesterol, enhance the nonspecific resistance of a host to microbial pathogens, accelerate the elimination of the pathogens in the intestinal tract, treat intestinal flora disorder and enhance the intestinal permeability, thereby preventing food allergy and acute diarrhea. In addition, lactobacillus casei can increase anti-low density oxidized lipid antibody and lymphocyte, obviously enhance phagocytosis of granulocyte, regulate host immunity, and prevent tumor. Lactobacillus casei is widely used as a probiotic in functional foods because of its ability to survive stably in the human intestinal tract and its numerous health care functions.
The juice produced by combining sugar-free and probiotics has wide application and market prospect, and if the oral liquid or beverage is produced, the special points are that: xylitol can be used as functional sweetener to prevent blood sugar level from increasing; due to the existence of the probiotics with unique health care function, the health care tea can help digestion, prevent constipation and cell aging, resist tumor and regulate human body functions. Therefore, in the present day of the development of natural and functional foods, the development of sugar-free products and probiotic products will be the development direction in the future.
Based on the above principle, the present invention has the following embodiments:
example 1, a method for preparing sugar-free Piteguo fermented juice, the specific implementation method is as follows:
(1) sterilizing 100kg of Piteguo raw juice with soluble solid content of 8 ° Brix, sterilizing at 121 deg.C for 20min, and cooling to room temperature.
(2) And (3) first fermentation: inoculating composite bacterial liquid of Angel red wine yeast (Angel active dry yeast Co., Ltd. Hubei China) and Kehansen yeast (Chr. Hansen Holding A/S) with the mass ratio of 1:1, wherein the dosage is 1.5% of the fruit juice amount, and performing aerobic fermentation for 40h at 28 ℃.
(3) And (3) secondary fermentation: after yeast fermentation is finished, inoculating lactobacillus casei suspension, performing aerobic fermentation at 37 ℃ for 16h with the dosage of 5% of the fruit juice mass, and then heating the fermentation liquor to 65 ℃ for 25min for secondary sterilization. Lactobacillus casei was purchased from the common microbiological center of the china committee for microbiological preservation and management, and the strain number: 1.8727.
(4) packaging: filling the fermented raw juice into an aluminum-plastic composite bag by using an aseptic filling machine, and sealing the aluminum-plastic composite bag to obtain a standard
20kg。
In this example, the sugar content was finally determined to be 0.119g/100mL by secondary fermentation.
Example 2, a method for preparing sugar-free Piteguo fermented juice, the specific implementation method is as follows:
(1) sterilizing 100kg of Piteguo raw juice with soluble solid content of 8 ° Brix, sterilizing at 121 deg.C for 20min, and cooling to room temperature.
(2) And (3) first fermentation: adding mixed bacterial liquid of Angel red wine yeast (Angel active dry yeast Co., Ltd., Hubei, China) and Kehansen yeast (Chr. Hansen Holding A/S) at a mass ratio of 1:1, wherein the amount of the mixed bacterial liquid is 1.5% of the mass of the fruit juice, and performing aerobic fermentation for 36h at 30 ℃.
(3) And (3) secondary fermentation: after yeast fermentation is finished, inoculating lactobacillus casei suspension, performing aerobic fermentation at 35 ℃ for 21h, and heating the fermentation liquor to 65 ℃ for 25min for secondary sterilization, wherein the dosage of the lactobacillus casei suspension is 5% of the fruit juice mass. Lactobacillus casei was purchased from the common microbiological center of the china committee for microbiological preservation and management, and the strain number: 1.8727.
(4) packaging: filling the fermented raw juice into an aluminum-plastic composite bag by using an aseptic filling machine, and sealing the aluminum-plastic composite bag to obtain a standard
20kg。
The sugar content of the example finally determined by the secondary fermentation was 0.1551g/100 mL.
Example 3, a method for preparing sugar-free Piteguo fermented juice, the specific implementation method is as follows:
(1) sterilizing 100kg of Piteguo raw juice with soluble solid content of 8 ° Brix, sterilizing at 121 deg.C for 20min, and cooling to room temperature.
(2) And (3) first fermentation: adding mixed bacterial liquid of Angel red wine yeast (Angel active dry yeast Co., Ltd., Hubei, China) and Kehansen yeast (Chr. Hansen Holding A/S) at a mass ratio of 1:1, adding 2% of fruit juice, and performing aerobic fermentation at 26 deg.C for 40 h.
(3) And (3) secondary fermentation: after yeast fermentation is finished, inoculating lactobacillus casei suspension, performing aerobic fermentation at 37 ℃ for 11h by using 6% of the fruit juice by mass, and then heating the fermentation liquor to 63 ℃ and keeping the temperature for 28min for secondary sterilization. Lactobacillus casei was purchased from the common microbiological center of the china committee for microbiological preservation and management, and the strain number: 1.8727.
(4) packaging: filling the fermented raw juice into an aluminum-plastic composite bag by using an aseptic filling machine, and sealing the aluminum-plastic composite bag to obtain a standard
20kg。
The sugar content of the example finally determined by the secondary fermentation was 0.1698 g/100 mL.
Example 4, a method for preparing sugar-free Piteguo fermented juice, the specific implementation method is as follows:
(1) sterilizing 100kg of Piteguo raw juice with soluble solid content of 8 ° Brix, sterilizing at 121 deg.C for 20min, and cooling to room temperature.
(2) And (3) first fermentation: adding mixed bacterial liquid of Angel red wine yeast (Angel active dry yeast Co., Ltd., Hubei, China) and Kehansen yeast (Chr. Hansen Holding A/S) at a mass ratio of 1:1, adding 1% of fruit juice, and performing aerobic fermentation at 28 deg.C for 44 h.
(3) And (3) secondary fermentation: after yeast fermentation is finished, inoculating lactobacillus casei suspension, performing aerobic fermentation at 39 ℃ for 16h by using 4% of the fruit juice by mass, and then heating the fermentation liquor to 60 ℃ and keeping for 30min for secondary sterilization. Lactobacillus casei was purchased from the common microbiological center of the china committee for microbiological preservation and management, and the strain number: 1.8727.
(4) packaging: filling the fermented raw juice into an aluminum-plastic composite bag by using an aseptic filling machine, and sealing the aluminum-plastic composite bag to obtain a standard
20kg。
The sugar content of the example finally determined by the secondary fermentation was 0.1602 g/100 mL.
The invention is further illustrated below in terms of formulation and process parameter determination procedures.
(1) Raw material treatment: diluting or concentrating Piteguo raw juice to soluble solid content of 8 ° Brix, sterilizing at 121 deg.C for 20min, and cooling to room temperature.
(2) Determining the proportion of yeast strains: the method comprises the steps of selecting Angel red wine yeast (Angel active dry yeast Co., Ltd. Hubei, China) and Kehansen yeast (Chr. Hansen Holding A/S) with different mass ratios, compounding (1: 2, 2:1, 1:1, 3:1 and 1: 3), fermenting for 40h at 28 ℃, inoculating 5% lactobacillus casei, fermenting for 16h at 37 ℃, and determining the soluble solid content of a sample.
(3) Process optimization test
1) Design of single factor test
A. Composite yeast: slightly modifying a royal method (royal, research on preparation of low-sugar red date juice based on a composite fermentation method [ D ]. Hebei agricultural university, 2015.), inoculating a compound bacterial solution with a mass ratio of 1:1 of Angel red wine yeast to Kehansen yeast, ensuring that other conditions are unchanged under the basic conditions that the yeast inoculation amount is 1.5 percent of the fruit juice mass, the yeast fermentation time is 40h and the fermentation temperature is 28 ℃, changing only one factor to perform a single-factor test in a yeast fermentation stage, and preferably selecting the optimal parameter by taking the content of soluble solid matters as an index. Wherein the yeast inoculation amount parameter is set to 0.5%, 1%, 1.5%, 2%, 2.5%, the yeast fermentation temperature parameter is set to 26 deg.C, 28 deg.C, 30 deg.C, 32 deg.C, 34 deg.C, and the yeast fermentation time parameter is set to 28h, 32h, 36h, 40h, 44 h.
B. Lactobacillus casei: the method for referencing Liu ren Lu (Liu ren Lu. technical research on fermenting wort with compound strain [ D ]. Wuhan university of light industry 2015.). Inoculating a compound bacterial liquid with the mass ratio of Angel red wine yeast to Kehansen yeast being 1:1, wherein the inoculation amount of the yeast is 1.5 percent of the mass of the fruit juice, the fermentation temperature is 28 ℃, and the fermentation time is 40 hours, and then inoculating the bacterial suspension. The method is characterized in that the soluble solid content is taken as a research index, the inoculation amount of the fixed lactobacillus casei is 5% of the fruit juice mass, the fermentation time is 16h, and the influence of the lactobacillus inoculation amount of 2%, 3%, 4%, 5% and 6%, the fermentation time is 6h, 11h, 16h, 21h and 26h, the fermentation temperature is 31 ℃, 33 ℃, 35 ℃, 37 ℃ and 39 ℃ on the soluble solid content of the Piteguo juice is respectively researched under the basic condition that the fermentation temperature is 37 ℃.
2) Response surface optimization test design
On the basis of a single-factor test, Design-Expert8.0 software is adopted to carry out Box-Behnken test Design. Three factors of the inoculation amount (A), the fermentation time (B) and the fermentation temperature (C) are selected, and three-factor three-level test design is carried out by taking the total sugar content (mg/mL) as a response value. Yeast factor levels are shown in table 1 and lactobacillus casei factor levels are shown in table 2.
TABLE 1 Yeast response surface test factor levels and codes
TABLE 2 Lactobacillus casei response surface test factor levels and codes
3) And (3) total sugar content determination: after yeast fermentation is finished, the total sugar content in the fermented juice is determined by a phenol-sulfuric acid method by referring to the method of Luwei (Luwei. research on fructo-oligosaccharide preparation by garlic [ D ]. Nanchang: Nanchang university, 2010.).
(4) Test results
1) Results of the one-factor test
In the range of 0.5-1.5% of yeast inoculation amount, with the increase of the inoculation amount, the soluble solid content of the Piteguo raw juice is reduced, and when the inoculation amount is 1.5%, the soluble solid content is the lowest. With increasing inoculum size (2% -2.5%), the soluble solids content increased, but not very much (fig. 1). Therefore, the optimized inoculation amount range of the subsequent test is selected to be between 1% and 2%. In the fermentation time range of 28h-44h of the yeast, the content of the soluble solid matter tends to decrease firstly and then increase along with the prolonging of the fermentation time, and the content of the soluble solid matter reaches the lowest value (figure 2) when the fermentation time is 40h, so the optimized fermentation time range of the subsequent test is selected between 36h-44 h. In the fermentation temperature range of 26-34 deg.C, the content of soluble solid is reduced with the increase of fermentation temperature, and at 28 deg.C, the blood sugar lowering effect is the best (figure 3), and the lowest value is taken as middle value and the two ends are taken in view of shortening fermentation time and lowering cost. Therefore, the optimized fermentation temperature range of the subsequent experiment is selected to be between 26 ℃ and 30 ℃.
In the range of 2-6% of lactobacillus casei inoculation amount, with the increase of the inoculation amount, the soluble solid content of the raw juice of Piteguo is reduced, when the inoculation amount is 5%, the soluble solid content is the lowest, and with the increase of the inoculation amount (6%), the soluble solid content is increased (figure 4). Therefore, 5% was selected for subsequent experimental optimization. In the fermentation time range of 6h-26h of lactobacillus casei, the content of soluble solid matter is in a trend of decreasing firstly and then increasing along with the extension of the fermentation time, and the content of the soluble solid matter reaches the lowest value (figure 5) when the fermentation time is 16h, so that 16h is selected for subsequent test optimization. In the fermentation temperature range of 31-39 deg.C, the content of soluble solid matter tends to decrease and then increase with the increase of fermentation temperature, and the content of soluble solid matter is lowest at the fermentation temperature of 37 deg.C (FIG. 6). Therefore 37 ℃ was chosen for subsequent experimental optimization.
In the process of optimizing the process, the first fermentation stage, namely the yeast fermentation stage, is the main fermentation stage, the carbohydrate substances are basically consumed, and the second fermentation stage, namely the lactobacillus fermentation stage, aims to combine the acid substances generated by the fermentation of the probiotic lactobacillus casei and the ethanol generated by the fermentation of the yeast to generate ester substances, increase the flavor of the Piteguo and improve the quality of the Piteguo.
2) Response surface test results
TABLE 3 Yeast response surface test results
TABLE 4 regression equation analysis of variance
Note: indicates that the 0.01 level differed significantly; indicates that the difference of 0.05 level is significant
And (3) performing quadratic polynomial regression fitting on the table 4 data by using Design-Expert8.0 software to obtain a fitting equation: total sugar =199.42778-10.88585a-1.19575B-11.69801C +0.10562AB-0.083500 AC-0.012719BC +2.88420a2+0.017769B2+0.21764C2
Analysis of variance was performed on the regression model (Table 4), model P<0.01, indicating that the model equation is highly significant, and the simulation-missing test P =0.2538>0.05, the model distortion item is not significant, and the model is selected properly. Coefficient of correlation R2=0.9954，RAdj 2And =0.9895, the equation is proved to be good in fitting to the test and can well reflect the relationship between each factor and the response value, and the equation model is used for analyzing and predicting the optimal formula of the fermented juice of the sugarless Piteguo fruit.
TABLE 5 Lactobacillus casei response surface test results
TABLE 6 regression equation analysis of variance
Note: indicates that the 0.01 level differed significantly; indicates that the difference of 0.05 level is significant
Performing quadratic polynomial regression fitting on the data of table 6 by using Design-Expert8.0 software to obtainThe fitting equation is: total sugar =147.62972-5.05937A-0.55689B-6.99231C-0.015750AB +0.045625AC +2.6E-003BC +0.35255A2+0.016252B2+0.090950C2
Analysis of variance was performed on the regression model (Table 6), model P<0.01, indicating that the model equation is highly significant, and the simulation-missing test P =0.2359>0.05, the model distortion item is not significant, and the model is selected properly. Coefficient of correlation R2=0.9886，RAdj 2And =0.9739, the equation is proved to be good in fitting to the test and can well reflect the relationship between each factor and the response value, and the equation model is used for analyzing and predicting the optimal formula of the fermented juice of the sugarless Piteguo fruit.
3) Optimal recipe determination
The optimal process parameters for sugar-free Piteguo juice fermentation are predicted by a model as follows: the inoculation amount of the yeast is 1.5 percent, the fermentation time is 40 hours, the fermentation temperature is 28 ℃, the inoculation amount of the lactobacillus casei is 5 percent, the fermentation time is 16 hours, and the fermentation temperature is 37 ℃. And verifying the effectiveness of the regression model according to the obtained optimal parameters. 3 verification tests show that the average total sugar content of the fermented Piteguo juice is 0.119g/100mL, and the actual measured value is 0.0326 higher than the theoretical predicted value, but the two values are close to each other and have no obvious difference. The model is reasonable and effective, the regression equation can better predict the theoretical total sugar content, and certain practical guiding significance is achieved.
Claims (4)
1. A method for preparing sugar-free Piteguo fermented juice is characterized by comprising the following steps:
(1) raw material treatment: sterilizing Piteguo raw juice with soluble solid content of 8 ° Brix at 121 deg.C for 20min, and cooling to room temperature;
(2) and (3) first fermentation: inoculating a compound bacterium solution with the mass ratio of Angel red wine yeast to Kehansen yeast being 1:1, wherein the amount of the compound bacterium solution is 1.0-2.0% of the mass of the fruit juice, and carrying out aerobic fermentation for 36-44 h at the temperature of 26-30 ℃;
(3) and (3) secondary fermentation: inoculating lactobacillus casei suspension with the amount of 4-6% of the fruit juice mass after yeast fermentation is finished, carrying out aerobic fermentation at 35-39 ℃ for 11-21h, and then heating the fermentation liquor to 60-65 ℃ for 25-30min for secondary sterilization;
(4) packaging: and (5) filling the fermented raw juice into an aluminum-plastic composite bag by using an aseptic filling machine and sealing the bag.
2. The method for preparing sugar-free Piteguo fermented juice according to claim 1, which comprises the following steps:
(1) raw material treatment: sterilizing Piteguo raw juice with soluble solid content of 8 ° Brix at 121 deg.C for 20min, and cooling to room temperature;
(2) and (3) first fermentation: inoculating a compound bacterium solution with the mass ratio of Angel red wine yeast to Kehansen yeast being 1:1, wherein the dosage of the compound bacterium solution is 1.5 percent of the mass of the fruit juice, and carrying out aerobic fermentation for 40h at the temperature of 28 ℃;
(3) and (3) secondary fermentation: inoculating lactobacillus casei suspension after yeast fermentation is finished, wherein the dosage is 5 percent of the fruit juice mass, carrying out aerobic fermentation for 16h at 37 ℃, and then heating the fermentation liquor to 60-65 ℃ for 25-30min for secondary sterilization;
(4) packaging: and (5) filling the fermented raw juice into an aluminum-plastic composite bag by using an aseptic filling machine and sealing the bag.
3. The method for preparing sugar-free Piteguo fermented juice according to claim 1 or 2, wherein the complex bacteria liquid of Angel red wine yeast and Kehansen yeast is activated according to the ratio of dry powder to distilled water W/V of 1: 100.
4. The method for preparing sugar-free Piteguo fermented juice according to claim 1 or 2, wherein the lactobacillus casei suspension is prepared by: the total number of the activated and liquid cultured colonies is 3 multiplied by 108The bacterial suspension is ready for use.
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